Organic black truffle-flavoured olive oil: Harmonizes with eggs, poultry, veal and beef. The final touch for pasta and potatoes.
Truffle Carpaccio: To be enjoyed on a goat cheese toast, in an omelette, with scrambled eggs, potatoes or in a meat sauce.
Salt with Truffle: The finishing touch for duck magret, Périgord-style salad, mash, soup, soft-boiled egg, mushroom risotto, polenta...
Tartufata: Based on a mushroom, truffle and black olive mixture, it can be combined with risotto, omelette, mashed potatoes, pasta or to accompany fried foie gras or duck confit.
Organic white truffle-flavoured olive oil: Harmonizes with eggs, mushrooms, poultry, veal and beef. The final touch for pasta and potatoes.